Slow Cooker Clam Chowder

Ingredients

• 1 Ib beef or chicken
• 5 cans (10.75 ounces ea) condensed reduced-fat cream of p
• 2 tbsp tbsp oil
• 2 cans (12 ounces ea) evaporated skimmed milk
• 2 can (10 ounces ea) whole baby clams rinsed and drained
• 1 yellow onion diced
• 1 tsp adobo (or maggi)
• 1 can (about 15 ounces) cream style corn
• 2 cans (4 ounces ea) tiny shrimp rinsed and drained
• 1 habanero pepper diced (reduce seeds if you don’t want it too hot)
• 1 tsp black pepper
• 3/4 cup crisp-cooked and crumbled bacon (approx 1/2 pound)
• 1 tsp thyme
• 1 tbsp curry (preferably West Indian variety not Indian, which is too sweet)
• 1 tsp minced garlic (optional)
• 3 tbsp smooth no sugar no salt, natural peanut butter
• 3-4 cups of water

Instructions

1. Combined all ingredients in a 4 quart slow cooker. Cover, cook on LOW 3 to 4 hours, stirring occasionally. Pepper to taste.